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This Instant Pot Chicken Quinoa Soup is packed full of rich and spicy Thai flavors, juicy chicken, sweet red peppers and nutrient packed quinoa – perfect for an easy weekday meal as it takes less than 30 minutes!
I have been loving this soup for weeks now guys. It’s light, while at the same time rich and full of flavor. And healthy. Which is awesome for weekday meals.
And it’s been so bone chilling cold at my new house that this spicy chicken quinoa soup has kept my soul warmed. When I say bone chilling, I mean it’s been in the 30’s at night guys. I know, so many places are much colder, but this San Diego girl is just not used to that kind of cold!!!
So soups, soups and more soups are being consumed. I seriously have a love affair with this super quick and easy chicken quinoa soup.
Don’t forget to try this Instant Pot Turkey Ramen or this super easy Instant Pot Chicken Pho for soul warming soups.
Why This Recipe Works
Using full fat coconut milk adds a richness to the soup and helps to bring the flavors together.
The quinoa is added after the broth is already cooked so it does not get overcooked.
The chicken is browned before pressure cooking it to add a crust on the outside, while staying tender and juicy on the inside.
The soup is cooked in the Instant Pot, which speeds up the cooking process considerably.
The Ingredients
Don’t fret, the list may look long but it’s all easy stuff guys. This is pretty much a dump and cook soup. And if you can’t find all the ingredients at the store, I’ve included Amazon affiliate links in the recipe card to buy them (note I receive a small commission if you buy through those link to help me pay for the blog expenses).
I actually use a homemade chicken bone broth for this soup, though store bought bone broth or stock can easily be substituted. But guys, if you’re not on the bone broth band wagon yet, GET THERE. It’s so good. Learn how to make it right in the Instant Pot.
I always use full fat coconut milk in my recipes. The lite just doesn’t have the same richness and consistency we look for. I will rarely, if ever, call for lite coconut milk.
Adjust the amount of Thai chilies according to your desired spiciness level. I’m kind of a baby, so I only use 2-3, but feel free to use more if you’d like a spicier soup.
The lemongrass and ginger paste are much easier to work with than fresh ginger or lemongrass, and I find the flavor to be very close so I use these in this soup for convenience. Feel free to use fresh if you’d like, just reduce the amount by about 1/2 as the fresh will be more potent.
I highly recommend buying the tamarind concentrate if you don’t already have any. The flavor it adds is incredible, and hard to duplicate with anything else. However, if you absolutely have to, you can substitute lime juice for the tamarind. Just note the flavor will not be quite the same. I’ve included a link to buy in the recipe card.
The Thai basil is optional as a garnish. You can usually find it at the Asian market, or substitute regular basil or mint in place of it. Both work well.
Like I said, I’ve included links for all ingredients in the recipe card in case you want to buy them through Amazon.
If you don’t have an Instant Pot yet, shame on you. Just kidding, read more about it in my full Instant Pot Review to decide if it’s for you or not (it’s definitely for you).
How to Make Chicken Quinoa Soup
This Thai chicken soup with quinoa is just so damn easy to make. Brown chicken. Dump all ingredients in Instant Pot. Cook for 15 minutes. Bam. You’re done. And if you’re really pressed for time? Don’t bother browning the chicken. It does add a better flavor, but your soup will still be wonderful if you don’t.
There is no reason not to make this chicken quinoa soup.
First, heat the coconut oil in the Instant Pot on the saute setting on “normal.” Add the chicken and brown on all sides, about 5-7 minutes. You can also brown the chicken in a separate skillet. I don’t always love the way the Instant Pot browns meat, but it does make it easy so I don’t have to my boyfriend doesn’t have to wash another pan.
Add all remaining ingredients, EXCEPT the quinoa, and cook on high pressure for 15 minutes. Use the quick release to release the pressure. Add the quinoa and pressure cook on high for 1 minute. Let the pressure release naturally for 5 minutes, then use the quick release to release the rest.
Serve garnished with Thai basil.
Cook’s Tips
I use a homemade chicken bone broth for this soup, though store bought bone broth or stock can easily be substituted.
Always use full fat coconut milk.
Adjust the amount of Thai chilies according to your desired spiciness level.
Substitute lime juice for the tamarind concentrate if absolutely necessary. Use 1 tbsp. of lime juice.
If you are very pressed for time, you can skip browning the chicken, however, I highly recommend it if you have the time.
Is chicken quinoa soup healthy? How many calories in chicken quinoa soup?
This Thai chicken soup has only 439 calories per serving, which is not bad. Quinoa is packed full of nutrients, vitamins and minerals while the chicken has much needed protein. Also, if you chose to use bone broth, that is full of collagen and gut healing properties.
How to freeze chicken quinoa soup
To freeze prepared soup, place in an airtight container and store in the freezer for up to 3 months. I highly recommend freezing it in single serving container so you only have to thaw out an individual serving. To thaw, place in the the fridge overnight. Reheat on the stove top or in the microwave until warmed through.
Tools used to make this chicken quinoa soup
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Rate the recipe and leave a comment to let me know how it turned out!
Instant Pot Chicken Quinoa Soup
Ingredients
- 1 lbs. chicken thighs, cut in 2" pieces
- 1 tbsp. coconut oil
- 1 cup quinoa, rinsed
- 6 cups chicken stock or bone broth
- 2 tbsp. fresh lime juice
- 1-3 Thai chilies, diced
- 1 tbsp. chili garlic sauce
- 2 green onions, diced
- 2 garlic cloves, minced
- 2 tsp. ginger paste
- 1 tbsp. lemongrass paste
- 4 tbsp. fish sauce
- 1 can full fat coconut milk
- 2 tsp. tamarind concentrate
- 2 red bell peppers, chopped
- Thai basil, (optional-for garnish)
Instructions
- Heat the coconut oil in the Instant Pot on the saute setting on "normal." Add the chicken and brown on all sides, about 5-7 minutes. You can also brown the chicken in a separate skillet.
- Add all remaining ingredients, EXCEPT the quinoa, and cook on high pressure for 15 minutes. Use the quick release to release the pressure.
- Add the quinoa and pressure cook on high for 1 minute. let the pressure release naturally for 5 minutes, then use the quick release to release the rest.
- Serve garnished with Thai basil.
Expert Tips:
- I use a homemade chicken bone broth for this soup, though store bought bone broth or stock can easily be substituted.
- I always use full fat coconut milk in my recipes. The lite just doesn't have the same richness and consistency we look for. I will rarely, if ever, call for lite coconut milk.
- Adjust the amount of Thai chilies according to your desired spiciness level.
- The lemongrass and ginger paste are much easier to work with than fresh ginger or lemongrass, and I find the flavor to be very close so I use these in this soup for convenience. Feel free to use fresh if you'd like, just reduce the amount by about 1/2 as the fresh will be more potent.
- Substitute lime juice for the tamarind concentrate if absolutely necessary. Use 1 tbsp. of lime juice.
- If you are very pressed for time, you can skip browning the chicken, however, I recommend it if you have the time. It adds a deeper flavor to the soup.
Nutrition
[nutrifox id=”59019″]
